The market milk industry in New Zealand : being a dissertation presented in partial fulfilment of the requirements for the degree of M. Agr. Sc. (Dairy Tech.), Massey University College, University of New Zealand, June, 1952

Milk is the most important of all foods for the human race. Throughout the ages it has been the sole food of the very young and has been part of the diet of adolescents and adults of the white races. It has been especially important to the growing and those of inferior health. Milk is a "protective" food rich in easily digestible proteins of high biological value and, in addition, contains valuable mineral and vitamin fractions essential to good nutrition. The importance of milk in the diet has been more particularly recognized in the last thirty years and special emphasis given to it by the League of Nations in an endeavour to improve the diets of the peoples of the world. New Zealand, along with other countries, has become more conscious than formerly of the value of milk during these last thirty years. Because milk can be so important in the diet of the people of all ages it should be available at all times for consumption in adequate amounts by all sections of the population, and this is the requirement of the Market Milk Industry in New Zealand. In addition, since the food value of milk is dependent upon its composition and at the same time milk, as a highly perishable commodity, may be a carrier of pathogenic bacteria it is imperative to national well-being that the milk supply be of good composition, high bacteriological quality and free from pathogenic organisms. In association with the above, price is a most important consideration; it should be high enough to permit efficient production, collection, treatment and distribution, at all periods, of adequate quantities of safe milk of good quality and at the same time low enough to enable all sections of the community to purchase milk in adequate amounts. The services given in production, collection, treatment and distribution should ensure efficiency and economy in the practices pursued and the safety of milk to the health of consumers at all stages. At the same time, however, the services given should only be those necessary for the delivery of a safe milk of good quality to consumers such that the liquid milk industry as a whole is efficient relative to the functions required of it, and outlined above. [FROM INTRODUCTION